oh this vegan life!

With the exception of a few specialty ingredients, this dish easily comes together. These lentils are packed with the asian flavors that made me fall in love with chinese food. It’s a vegan bowl of happiness and spice. Here is the recipe guys!

Ingredients

3 cups cooked green lentils

1 cup minced mushrooms

1 medium onion diced

2 tsp vegan worcestershire sauce

1 tbsp oil

pinch of salt

To serve

sesame seeds

chopped scallions or chives

cooked basmati rice

For the sauce

1/4 cup soy sauce

1/4 cup mirin

1 tsp sesame oil

2-3 tbsp ground chili paste

2 tbsp coconut sugar

2 tsp chinkiang vinegar ( chinese black vinegar)

1/2 tsp szechuan ground peppercorn powder

3/4 cup water

Preparation

Step 1 – heat 1 tbsp oil in a large skillet; add the diced onion and cook until golden brown, toss in the mushrooms, pinch of salt, the vegan worcestershire and stir to combine; cook until no liquid remains and both onion and mushrooms are browned and slightly crisp.

Step 2 – make the sauce; stir all of the sauce ingredients together in a bowl and whisk to combine well; when mushrooms and onions are done, stir in cooked lentils and saute for 5 min; pour in sauce, cook until liquid is absorbed stirring occasionally.

Step 3 – build your bowl; add warm basmati rice to a bowl and top with lentils, sesame seeds, chopped scallion or chives and extra ground chili paste if you like it extra spicy like me. Enjoy!